Celeriac and Sweet Potato Mash
This celeriac and sweet potato mash is a cozy comfort food side dish, perfect for weeknight meals or special occasions.
Servings: 6 servings
Calories: 135kcal
Equipment
- Potato masher or food processor
Ingredients
- 1 pound sweet potatoes peeled, diced
- 1 celeriac peeled, diced
- 2 garlic cloves peeled
- 4 cups water or vegetable stock
- ½ tablespoon rosemary leaves picked, finely diced
- 1 teaspoon thyme leaves
- 1 tablespoon butter
- ¼ cup non-dairy milk
- pinch salt
- pinch black pepper
Instructions
- Add the celeriac and garlic to a large saucepan and top with water. Bring to a boil, then reduce the heat. Cook for 10 minutes.
- Tip in the diced sweet potatoes, stir to combine with the celeriac and cover. Cook for a further 12 minutes or until the potatoes are fork tender.
- Drain the vegetables in a colander and then tip back into the saucepan. Add the butter, non-dairy milk, rosemary, thyme, salt and black pepper.
- Either use a potato masher to mash in the saucepan or, alternatively, transfer to a food processor to blend. Adjust with more milk or butter to taste preference.
Notes
- Dice the celeriac and sweet potatoes into roughly similar sizes for an even cook time.
- For a more savory flavour you can cook the vegetables in vegetable stock rather than water.
- Adjust the amount of rosemary and garlic to taste preference.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- celeriac, which isn't rated. It is low histamine on other lists.
- garlic, which scores 1.
- black pepper, which scores 2.
- non-dairy milk has variable scores.
Nutrition
Calories: 135kcal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 177mg | Potassium: 601mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10805IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 1mg